YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli and Quinoa
Pan-seared wild salmon served over a bed of fluffy quinoa and tender roasted broccoli, finished with a bright squeeze of lemon and a pinch of flaky sea salt.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
0.75 cup Cooked Quinoa
1 cup Broccoli Florets
0.5 teaspoon Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half the olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are slightly charred.
While the broccoli roasts, bring 1.5 cups of water to a boil, add the rinsed quinoa, reduce heat, and simmer covered for 15 minutes.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes until the skin is crisp and golden.
Flip the fillet and continue cooking for 2-3 minutes until the fish is just opaque throughout.
Fluff the quinoa with a fork and serve it alongside the roasted broccoli and seared salmon.
Drizzle everything with fresh lemon juice before serving.